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Show UTAHNS USE EASTERN BEEF All Comes From Cold Storage, Dealers Purchase This Meat Because It Is Cheap. Veteran Steak Cutter Talks of Meats and How They Are Obtained. "When you sit In a first-class restaurant, eating a 7f-cent steak, do you sometimes wonder why It does not taste as well as It looks? An Interesting phase of this question was brought out yesterday afternoon In s talk between a Tribune representative and ono of tho oldest and most prominent meat dealers of the cll The discussion was upon the topic: "Why do Utah people peo-ple use so much Eastern meat?" and tho dealer, who under tho circumstances is naturally dcnirous that his name Is not given, gave the reporter many facts that were entirely new to him, although perhaps per-haps well known to every meal dealer In tho city. Eastern Beef Cheaper. "Practically all of the hotels) and restaurants use Kastern beef" said this veteran steak-cutter. "They do so because be-cause they can buy this meat cheaper, notwithstanding the long haul from Chicago, Chi-cago, Omaha or Kansas City than we tan possibly well It here " "why can they do that?" was asked, "Well, you'll hnvo to solved all the mysteries mys-teries of tho beef trust to get to the bottom bot-tom of that question," was the reply 'and the inner history of that trust Is beyond the comprehension of ordinary mortals like yon und me There this fact, however, which has considerable bearing on tho question. Taken From Cold Storage. "All ttt tho Eastern meat brought here Is taken from cold storage; the beeves have been kllbtl several months before Tho meat, after remaining frozen for weeks or months. Is gradually thawed out. In the thawing process a largo amount of the substance and nourishment nourish-ment It contains runs away In the form Of a watery-looking liquid. Used in Making Extract. "All of this Is carefully saved and used In the manufacture of extract of beef. Here you can see ono source from which the packers ilorlvo .-, largo profit Some of this meat Is frozen and thawed out two or three times, nnd each time it loses, a hea v percentage of Its subtance ' Then there Is the question of freight rales, concerning which we cannot find out very much, but It Is certain that tho beef trust has the power to crush almost any Independent packer who Is not willing will-ing to come to terms." "Do the citizens who buy for their homes buy native meats?" Native-Fed Beef. "Fn the beef and mutton lines, yen. The native-fed beef has just as good If not a beeter flavor than the corn-rid beef of the Mississippi and Missouri valleys, but It Is not quite so tender. Utah. Idaho and Wyoming not being corn-rnlslng States, it is Impossible ta hnvo our home cattle corn fed. The beeves fed on the pulp from the sugar factories ere ,,f flno qualltv but the meat does not keep as well "as if grown from alfalfa or corn. Hcgs Must Have Corn "Alfof our mutton comm from this In-tormountain In-tormountain country. When it , -omes to pork. Utah cannot' be said to bo In It. Hogs must have corn to be pul in proper con. in ion for market, and wr cannot raise the c,,rn In this high altitude with cool nights." 'Could not the corn-fed hogs and cattle he shipped in here ami the meat packed bere for consumption in this section of tho country?" "Certainly, If well, you know what has happened to various persons who have tried to start Independent packing plants The) are up against 8 hard game and they must have capital enough to tight the big combine before they can hone to succeed." |